Homemade Chicken Broth (prices, price, market, old)

[yellowsnow]

I just made turkey stock the other day. I will probably cook 5 or 6 of them while they are cheap and I always make stock with the bones/carcass.

[Pat Answers]

Yep, we buy rotisserie chickens at the store and eat the meat, then I boil the bones and if we left much meat on the bones I add that and veggies and voila we have a tasty soup. Chicken stock can be used in lots of things. I usually have a container or two in the freezer. I make a fat-free gravy out of the stock too. Much healthier than using all that fat. In the refrigerator it all goes to the top and can be skimmed off.

[ChessieMom]

Originally Posted by silibran

Adding a few raw pieces of chicken to the mix of cooked bones will improve the broth. But broth made with a cooked carcass is better than no broth.

I never have to worry about "no broth". I have several cans in the pantry.

[Themanwithnoname]

Originally Posted by ChessieMom

Used to make it. Too much trouble for me now. I just buy it. Now, I will use the broth from a chicken when I am cooking chicken pieces and the recipe requires the broth. But if I am making something that simply require chicken broth as an ingredient...definitely store bought.

If you don't want a do it... You don't want a do it.

But here's what's involved:

Take bones, put in pot on stove in winter (stove helps heat house)

Add water (spices of you wish)

Boil

When done pour water through a collinder into a container and toss the solids.

That's it.

I do it in quantity and take the few additional minutes to can it.
Always have better and cheaper broth and stock on the shelves to add to my dishes.

Prevents waste, saves money, and tastes SO MUCH BETTER.

SO: if you don't wanta... DOont.
No it your interested don't let the other post scare you off.

[meo92953]

Originally Posted by Themanwithnoname

If you don't want a do it... You don't want a do it.

But here's what's involved:

Take bones, put in pot on stove in winter (stove helps heat house)

Add water (spices of you wish)

Boil

When done pour water through a collinder into a container and toss the solids.

That's it.

I do it in quantity and take the few additional minutes to can it.
Always have better and cheaper broth and stock on the shelves to add to my dishes.

Prevents waste, saves money, and tastes SO MUCH BETTER.

SO: if you don't wanta... DOont.
No it your interested don't let the other post scare you off.

A person after my own heart. I applaud you.

[Sarahsez]

Originally Posted by ChessieMom

I never have to worry about "no broth". I have several cans in the pantry.

Making broth to be frugal isn't the only reason to do it. I like to make it because it simply tastes better. The stuff in the can is watered down. Mine is very flavorful. It gives me a chance to use up extraneous carrots, celery and pieces of onion. I have plenty of freezer space to store it.

I keep the canned stuff on hand, but mainly I only use it if I need around two cups or I need to thin something down.

[ChessieMom]

Originally Posted by Themanwithnoname

If you don't want a do it... You don't want a do it.

But here's what's involved:

Take bones, put in pot on stove in winter (stove helps heat house)

Add water (spices of you wish)

Boil

When done pour water through a collinder into a container and toss the solids.

That's it.

I do it in quantity and take the few additional minutes to can it.
Always have better and cheaper broth and stock on the shelves to add to my dishes.

Prevents waste, saves money, and tastes SO MUCH BETTER.

SO: if you don't wanta... DOont.
No it your interested don't let the other post scare you off.

I have made chicken stock and broth, many many times. I don't need instructions.

[ChessieMom]

Originally Posted by Sarahsez

Making broth to be frugal isn't the only reason to do it. I like to make it because it simply tastes better. The stuff in the can is watered down. Mine is very flavorful. It gives me a chance to use up extraneous carrots, celery and pieces of onion. I have plenty of freezer space to store it.

I keep the canned stuff on hand, but mainly I only use it if I need around two cups or I need to thin something down.

There isn't enough difference, for me. When I am cooking (making whatever it is that requires chicken broth), I am always adding the other spices and veggies anyway. The end result is the same - for me. Depends on how you cook I guess.

[meo92953]

Not worth arguing about.

[Nanny Goat]

Growing up, everyone made their own, too. I don't think there were chicken broths in a container you could buy. I do remember the little squares you added water to, salty stuff.
We use low na broth now, but the old fashioned stocks are probably better than anything.